Summer is the perfect time to bake something delicious, with so many fruits in season and at their most affordable. Mary Berry’s summer raspberry shortbread is incredibly easy to bake, requiring only five simple ingredients. It takes just 10 minutes to prepare the shortbread dough and topping, followed by a 30-minute chill and 30-minute bake. This recipe is ideal for those seeking a quick and flavorful dessert, perfect for picnics, parties, or a delightful afternoon tea.
In her book ‘Fast Cakes: Easy Bakes in Minutes’, Mary writes, “This looks very good when served for a special coffee morning. Make sure that everyone has a small fork and serve with a dollop of thick cream.”
How to Make Mary Berry’s Summer Raspberry Shortbread
Ingredients (serves eight):
* 350g raspberries
* 125g plain flour
* 75g butter
* 40g caster sugar
* Three tablespoons of redcurrant jelly
Serve with:
* Whipped double cream
Method:
1. Begin by sifting the flour into a mixing bowl, then add the butter and sugar. Rub the butter into the flour until the mixture resembles breadcrumbs.
2. Knead the mixture until it forms a dough. Turn it out onto a clean countertop and knead lightly for three minutes until you have a smooth dough.
3. Roll out the shortbread dough on a baking sheet. Crimp the edges with a fork and chill in the fridge for 30 minutes.
4. Preheat the oven to 160C (Fan 140C or Gas Mark 3). Once the shortbread dough is chilled, bake in the preheated oven for 25 to 30 minutes, or until it turns a pale golden brown around the edges.
5. Remove the dough from the oven and let it cool on the baking sheet. Then, transfer it to a serving dish.
6. Arrange the raspberries over the shortbread. Heat the redcurrant jelly in a small saucepan until fully dissolved and smooth. Brush the heated redcurrant jelly over the fruit and let it set for a few minutes.
7. Cut the shortbread into wedges and serve with a dollop of thick whipped cream. Enjoy!
